Vegetable Lasagna Soup Recipe

If you’re craving comfort food with a fresh veggie twist, you’re going to absolutely adore this Vegetable Lasagna Soup Recipe. It’s like getting all the cozy, cheesy goodness of lasagna in a warm, slurpable bowl, packed with loads of vegetables and that irresistible blend of cheeses. When I first tried this, I was surprised at how quickly it became a family favorite—it’s hearty, filling, and perfect for chilly evenings or when you want a satisfying meal without the fuss of layering noodles. Stick with me, and I’ll walk you through every step so you nail it perfectly.

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Ingredients You’ll Need

This Vegetable Lasagna Soup Recipe combines pantry staples with fresh produce to coax out all those lovely Italian flavors, balanced with herbs and cheeses. Shopping tip: grab good-quality canned tomatoes and vegetable broth to build rich flavor without extra effort.

• Olive oil: The foundation for sautéing your veggies and bringing out their sweetness.
• Yellow onion: Adds natural sweetness and flavor depth when softened properly.
• Carrots: Bring a bit of earthiness and color; I like to dice them small so they melt into the soup nicely.
• Garlic: My secret weapon for a big flavor punch that complements all the veggies.
• Low-sodium vegetable broth: Controls the salt level so you can season perfectly.
• Water: Helps balance the broth to the right consistency for simmering noodles.
• Diced tomatoes: For the heart of that classic lasagna tomato sauce flavor.
• Tomato sauce: Adds extra body and richness to the broth.
• Zucchini: A summer favorite that soaks up flavor and cooks quickly.
• Yellow squash: Provides a mild sweetness and another veggie texture.
• Button mushrooms: Add an umami touch and earthiness that rounds out the soup.
• Dried herbs (basil, oregano, thyme, rosemary): These bring that signature Italian aroma and taste.
• Sugar: Just a hint to balance the acidity of the tomatoes.
• Salt and black pepper: Essential for bringing all the flavors together.
• Lasagna noodles: I love breaking these into bite-sized pieces so every spoonful gets a pasta hit.
• Fresh spinach: Tossed in at the end for a pop of green and nutrients.
• Fresh parsley (optional): Adds brightness and a fresh finish on top.
• Mozzarella, parmesan, and ricotta cheese: The heavenly trio of cheeses that melts gloriously into each serving.

Variations

I love how flexible this Vegetable Lasagna Soup Recipe is—once you’ve made it a couple of times, feel free to get creative! The base is so adaptable that you can tailor it to your family’s tastes or whatever you have lying around in the fridge.

• Make it vegan: Swap the cheeses for vegan versions or nutritional yeast, and skip the ricotta. I’ve done this, and the soup still packs a serious flavor punch.
• Seasonal veggies: Tried adding chopped kale or bell peppers instead of spinach or mushrooms—totally delicious and adds a new twist.
• Use gluten-free noodles: If you need it gluten-free, gluten-free lasagna noodles work well broken into pieces—just keep an eye on cooking time.
• Spicy kick: A pinch of red pepper flakes or a dash of hot sauce can elevate this soup beautifully if you like some heat.

How to Make Vegetable Lasagna Soup Recipe

Step 1: Sauté Your Base Veggies

Start by heating the olive oil in a large pot over medium-high heat. Then toss in your chopped onion and diced carrots. I like to give them about 8 minutes to soften, stirring occasionally until they’re tender and just starting to caramelize—this gives the soup a lovely sweet depth. Add the minced garlic last and sauté for about one minute more until fragrant, making sure it doesn’t brown or burn—that can add bitterness.

Step 2: Build the Broth with Tomato and Herbs

Pour in the vegetable broth, water, diced tomatoes, and tomato sauce. Add in your chopped zucchini, yellow squash, and sliced mushrooms. Then sprinkle in dried basil, oregano, thyme, rosemary, and the pinch of sugar. Season with salt and freshly ground black pepper to taste—start with a little because you can always adjust later. Stir everything well and bring it up to a boil.

Step 3: Cook the Lasagna Noodles

Once boiling, add your broken lasagna noodles directly into the pot. You’ll want to reduce the heat to medium-low, cover, and simmer for 10 to 13 minutes, stirring occasionally. Watch carefully—they can stick to the bottom if you’re not stirring now and then. If you prefer, you can cook the noodles separately according to package directions, drain, and add them to the soup just before serving to prevent any overcooking.

Step 4: Whip Up the Cheese Mixture

While the noodles cook, mix your mozzarella, parmesan, and ricotta cheeses in a bowl, seasoning lightly with a pinch of salt. This combo is the heart of that cheesy lasagna flavor, and once spooned over the hot soup, it melts into creamy pockets of deliciousness. Trust me—it’s the best part!

Step 5: Add Spinach and Serve

Stir the chopped fresh spinach into the soup right at the end—it only needs about 30 seconds to wilt beautifully into the hot broth. Then ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. If you like, sprinkle with fresh parsley for a burst of color and fresh flavor. I love swirling the cheese in gently with my spoon to create beautifully melted swirls.

How to Serve Vegetable Lasagna Soup Recipe

Garnishes

For garnishes, I love a sprinkle of fresh chopped parsley for brightness and a little extra parmesan if you want to up the cheesy factor. Sometimes, I add thinly sliced basil leaves for a subtle, fragrant touch. A drizzle of good olive oil right before serving never hurts either—it just shines on this soup.

Side Dishes

This soup pairs wonderfully with warm crusty bread or homemade garlic knots to soak up all the saucy goodness. For something lighter, a crisp green salad with a tangy vinaigrette balances the richness perfectly. If you’re feeling fancy, roasted vegetables on the side add a nice texture contrast.

Creative Ways to Present

You can serve this soup in rustic mugs for a cozy vibe or mini cast-iron pots for a dinner party touch. I’ve even tried layering the cheese mixture on top and broiling it briefly for a bubbly, cheesy crust—like a mini lasagna in a bowl! It’s fun for special occasions or when you want to impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually intensify overnight—making this soup twice as delicious the next day. Just don’t add the cheese topping until you’re ready to serve again.

Freezing

I’ve frozen this soup successfully in portion-sized freezer containers. The pasta softens a bit after freezing, so I recommend undercooking the noodles slightly if you know you’ll freeze leftovers. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm on the stovetop gently over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it’s thicker than you like. Then, top with fresh cheese mixture or extra mozzarella to keep that melty, creamy goodness going.

FAQs

Final Thoughts

I absolutely love how this Vegetable Lasagna Soup Recipe brings all those comforting Italian flavors into one delightful, easy-to-make bowl. It’s become one of those recipes I go back to when I want something wholesome, cozy, and veggie-packed without standing in the kitchen for hours. Give it a try—you might just find yourself making it your new go-to comfort meal. Plus, it’s a fantastic way to sneak extra vegetables onto your family’s plates without a single complaint. Happy cooking, friend!

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